Pink Champagne Cake
"Moist pink cake is sandwiched between smooth layers of real cream and a thin layer of rich frosting seals the deal. Little splashes of champagne help give this cake a delicate evanescence that is sure to be a show stopper. This is a great cake to serve for birthdays, showers, or for any very special occasion. Guests will rave for the recipe. Keep cake refrigerated."
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Ingredients1 h 29 m servings 712
Original recipe yields 10 servings (1 8-inch layer cake)
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
- Blend cake mix, 1 1/3 cup pink Champagne, eggs, and vegetable oil together in a large bowl until moistened, about 1 minute. Add 3 tablespoons cherry juice and red food coloring; beat at medium speed until smooth, about 1 minute. Divide batter between cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes. Cool in the pans for 5 minutes. Invert onto wire racks and let cool completely, 25 to 30 minutes.
- Beat heavy cream with an electric mixer until peaks form. Sprinkle white chocolate pudding mix over cream; beat until thoroughly mixed. Mix in 1 tablespoon confectioners' sugar and 1 tablespoon half-and-half until filling is smooth.
- Spread filling over 1 cake layer and place second layer on top.
- Beat 2 1/2 cups confectioners' sugar and butter together with an electric mixer until combined. Mix in 1/4 cup half-and-half, 2 tablespoons pink Champagne, 2 tablespoons cherry juice, and vanilla extract until frosting is smooth and spreadable.
- Spread frosting over cake. Top cake with white chocolate shavings. Chill until serving.
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- Cook's Note:
- If frosting appears too thick, add small amounts of half-and-half to get a spreading consistency.
- Editor's Note:
- The directions for making cake layers are based on the particular brand mentioned. Follow instructions on box if using a different brand. Choose a cake mix without pudding added.
Per Serving: 712 calories; 39.5 79.3 5.7 133 463 Full nutrition
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